Iceberg Wedge with Pancetta

Photo: Oxmoor House

Pancetta, unsmoked Italian bacon, updates this classic, but you can also use regular bacon in its place.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 27%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 9.9g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 251mg
  • Calcium: 71mg

Ingredients

  • Cooking spray
  • 1 ounce pancetta, diced (about 3 tablespoons)
  • 1 head iceberg lettuce
  • 1/2 cup Herbed Lemon-Buttermilk Dressing
  • 1 cup chopped tomato
  • 1/2 cup diced English cucumber

Preparation

  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; cook 3 minutes or until crisp. Drain on paper towels.
  2. Cut lettuce head in half; cut each half into 2 wedges. Place 1 wedge on each of 4 salad plates. Drizzle each wedge with 2 tablespoons of Herbed Lemon-Buttermilk Dressing; sprinkle with 1/4 cup tomato and 2 tablespoons cucumber. Sprinkle evenly with pancetta. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Iceberg Wedge with Pancetta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy